You're going to need to break out the squares of chocolate.
And then, when you realize that you didn't have enough semisweet chocolate, go to your chocolate chip jar. I know that some people don't like to use chips while baking anything other than cookies because they contain some sort of "stabilizer". Maybe so. I do try to use baking squares, but I ran out and these did just fine.
Here I am with my trusty kitchen scale measuring out the remainder of the chocolate.
Add a can of this:
And stir. Then, place the chocolate and sweetened condensed milk over a double broiler and stir until smooth and all of the chocolate is melted.
And vanilla. Ooo, and smell the vanilla. And then try to teach your 20-month-old how to smell the vanilla-without trying to drink it! Hey, she's learning!
And pecans (optional, but necessary in our house)! I didn't have enough pecans shelled in my freezer, so I used the little bit that I had. It turned out to be less than 1/2 cup. Like I said, not nearly enough!
Line an 8X8" pan with tin foil. Oh, excuse me...aluminum foil. (I didn't have foil, so I lined my pan with parchment paper. Works just as well, maybe even better. Spread the fudge in the pan and give hubby the spatula to lick.
Let set in the fridge for a few hours until firm. This picture turned out a little dark, but you get the idea. It's just plain goodness!
Here's the entire Creamy Fudge recipe:
- 16 oz semisweet chocolate, chopped
- 1 oz unsweet chocolate, chopped
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 tsp. vanilla
- 1/8 tsp. salt
- Chopped pecans, optional
Cut into 8 strips and then cut strips into 8 pieces. Place pieces between waxed paper in an airtight container. (I don't do this...it never lasts long enough for me to go through the trouble of cutting it into pieces for Travis and myself.)
Store at room temperature for up to 1 week or refrigerate for up to 1 month. (I promise it won't last a month!)